Zabar's

[Liza]

An early morning jaunt uptown produced two bagfuls of goodies, with a couple new items I thought worth mentioning. Zabar's is now offering white anchovies (Boquerones), cured with sea salt in a white wine vinaigrette. Lovely looking fellows that will make a lovely topping to some crusty bread tomorrow.

Another new product is Irish Kippers, from Clarke's in Ballina, County Mayo, Ireland (Davy's hometown). Zabar's has carried Clarke's smoked salmon for awhile but the kippers are new. Will give them a road test tomorrow AM.

Sadly, Zabar's house-smoked mussels are a thing of the past, but I'm pleased to see them playing to their strengths.

[Bux]

Good boquerones are a real treat and very different from the standard anchovies one normally gets packed in oil or salt. The ones I've had here have never equalled the best I've had in Spain. I should say the commercial ones I've had in NY are not quite up to the best in Spain, but still worth seeking out. I've had some white anchovies that were prepared from fresh anchovies in restaurants that were out standing.

Lest those brown anchovies feel slighted, I should add that I love them too and the best ones I've had have been in Europe as well, but sometimes you can find the really plump meaty ones here--more likley in the large jars than in the little cans.

[LaNiña]

I love Boquerones! They carry them at that wonderful shop I've posted about in Park Slope, called Bierkraft. A miracle of a little shop...

[Suzanne F]

What is the difference between Spanish boquerones and Italian alici? I've only had -- and love -- the Italian version.

[Fat Guy]

The thing that's interesting to me about Zabar's is that so many people perceive it as upscale and expensive, when often it has the best prices on whatever it sells. In the cheese department, for example, prices are often below what Fairway charges. And the upstairs housewares department is one of the best anywhere from a price and selection perspective.

[Liza]

Just noted that the Boquerones have an expiration date of September 2002. Not good. But I must say that whoever makes Zabar's raisin-pumpernickel bread, makes it really consistently well. Really dark ,really pumpernickel-ly, with that nearly burnt aftertaste. It's tasted the same for as long as I can remember.

[menton1]

Ole Ole wholesalers in Belleville, NJ opens their warehouse on the 2nd Saturday of every month. Not only do they have Boquerones, but a plethora of hard-to-find specialty items from Spain. Absolutely authentic!! And on this once-a month opening, they have a spread of samples as good as any NY party-- a veritable feast of tastings!! The next opening is Nov. 9, they open around 10AM. I never leave without 2 bagfuls of goodies!!

[Wilfrid]

Use boquerones as one component when making panaditas - little hors d'oeuvres served on small round slices of bread (a baguette cut in one inch slices will do). Rub each slice of bread with a little tomato pulp and good olive oil. Top, for example, with good ham - jamon serrano - a strip of sweet red pepper, a boquerone. Ring the changes with chorizo, salami or whatever. A little tuna with the sweet red pepper is good.

Drink a bottle of cava and pretend you're in Catalunya. Well, this is just my advice.

[CathyL]

Wilfrid's so dreamy.

Zabar's also sells one of the few decent sour Jewish ryes available in Manhattan.

[Priscilla]

White anchovies, yeah yeah yeah. God nothing against 'em (happy to report Trader JOE's has them now, in refrigerated conserve).

Zabar's, however...

Trolling the entire WORLD, it seemed at the time, for a certain electric kettle several years ago, Zabar's, beautiful lovely Zabar's, had just the one I wanted at an incredible price, and they were nice enough to send it to me, no muss, no fuss, which is just the way I like things.

[dck57]

in response to fat guy's comment about the cheese being cheaper than at fairway - i have to say fairway is worth it - the ripeness and quality are always perfect. a number of times i have sampled overripe, ammoniated cheeses at zabar's. they don't keep the temperature right i guess.